Physicochemical Characteristics of Dry-Roasted Navy Bean Flour Fractions |
| |
| Authors: | J. P. LEE M. A. UEBERSAX M. E. ZABIK G. L. HOSFIELD E. W. LUSAS |
| |
| Affiliation: | Authors Lee, Uebersax, Zabik, and Hosfield are affiliated with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Lusas is affiliated with the Food Protein Research &Development Center, Texas Engineering Experiment Station. Texas A&M Univ., College Station, TX 77843. |
| |
| Abstract: | Navy beans (Phaseolus vulgaris) were dry roasted in a particle-to-particle heat exchanger, dehulled by air aspiration, pin-milled and air-classified to yield whole, hull, high protein, and high starch flour fractions. Proximate analysis, color, ENDF, starch, nitrogen solubility indices, and oligosaccharide contents of these flour fractions were determined. Compositional differences were demonstrated among all flour fractions. Stachyose was the major oligosaccharide in all fractions and was highest in the protein fraction. Substituting 10% bean flours for wheat changed water absorption and dough stability for all fractions. Dry roasted navy bean flour fractions appeared to be suitable ingredients for use in appropriate food systems. |
| |
| Keywords: | |
|
|
